For this dish, if you're using fennel, don't switch out the red onions with something else (like white onions). There's something about the sharpness of the red onions that nicely compliments the fennel. Next time, though, I'll serve the dish with rice, as the fennel and red onions make this a little too rich as a stand-alone. All in all, the veggies are great and no prep for the salmon!
Roasted Fennel and Red Onion Salmon (from RealSimple). My adjustments were for serving 2 people, but we had plenty left over veggies for the next day.- 2 small fennel bulbs, cut into 1/2-inch wedges (we used 1 bulb)
- 1 large red onion, cut into 1/2-inch wedges (1/2 an onion)
- 6 cloves garlic, smashed
- 1 cup cherry or grape tomatoes
- 1/2 bunch fresh thyme sprigs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 4 6-ounce salmon fillets, skinned (2 fillets, for us)
- 1 lemon, halved
- about 3 cups cooked rice (optional)
Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teas. of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 min.
Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes. Serve immediately, with the rice, if desired.
Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes. Serve immediately, with the rice, if desired.
